In a medium pot, heat the olive oil over medium heat. Add the shallot and garlic, reduce the heat to low, and sweat the vegetables for 2 to 3 minutes. Add the mushrooms and stir well. Increase the heat to medium-high and season the mixture with salt and white pepper. Cook for 3 to4 minutes, until the mushroom liquid releases and begins to reduce. Add the reduced wine and cook until the mixture is nearly dry. Add the tomatoes, reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally. Add the Sriracha. Adjust the seasoning with salt and white pepper to taste, cover, and keep warm while you cook the tagliatelle. Bring a large pot of water to a boil. Add a large pinch of salt, add the tagliatelle, and cook to al dente, according to the package directions. Drain the pasta and divide it among four warmed bowls. Ladle the sauce over each portion of pasta and serve. If desired, garnish with parmesan.